How to make choux pastry and eclairs

Make perfect light and puffed up choux pastry for eclairs or profiteroles.

Points to remember

  • Gently heat milk, butter and water until the butter has melted, then bring to the boil.
  • Once boiling, turn off the heat and quickly shoot in flour (and sugar, if using).
  • Beat vigorously with a wooden spoon until the mixture is well combined and comes away from the sides.
  • Cool to hand temperature and beat in the eggs gradually to a smooth dough – the texture should be a reluctant dropping consistency.
  • To make eclairs, fit a piping bag with a 1.5 – 2cm round nozzle.
  • Pipe 12 cm lengths onto a greased baking sheet.
  • Wet your finger and press down any peaks.
  • Place in a heated oven and bake until golden and firm.
  • Remove from the oven and cut open the eclairs, then return to the oven to dry out and crisp for a few minutes.
  • Once cool, fill with piped, sweetened cream.
  • Dip in melted chocolate and allow to set.